Restaurants cuisine régionale Côte-D'Or

Since this establishment was taken over in the summer of 2019, we have reserved our opinion, we are very disappointed by the offer.

The L'Orée du Bois restaurant is located almost at the highest point of the village of Châteauneuf, in the village's only half-timbered house. In summer, you can opt for the small terrace, while in winter, you can lounge by the large central fireplace. You'll appreciate the terroir atmosphere and the "little accent" of Stephen Houchin, who has a flair for gastronomy. We come to l'Orée du Bois for its sweet and savoury crêpes, but we also come back for its speciality: the "assiette de l'Auxois", made up of charcuterie and cheeses from the region.

This former building, whose beautiful facade guards the entrance to the city of Châtillon-sur-Seine is the place where Arnaud Ferrari decided to make the most of his experience in the hotel and restaurant business at the end of 2018. He has created for us a menu based on the specialities of salted cakes and pancakes, with a choice of grilled meats of all kinds and fish: wholemeal cakes, vegetarian cakes, mushroom cakes or entrecote, beef or duck skewers. For a light meal, the salads offered as starters are also available in a large format for a unique dish. The dessert menu makes you want to finish off beautifully: flambéed pancakes or tarte tatin, or gourmet coffee. The service is always attentive and is carried out from the summer kitchen in the shade and calm on the nicely arranged terrace at the back of the small property. Note the choice of regional crémants and wines on the menu that Arnaud keeps on developing as he makes his discoveries.

What a beautiful place for a complete change of scenery since the renovation completed in early 2018 in this restaurant which adjoins the Saint-Antoine hotel. The new beautiful terrace is conveniently placed above the Saône, on a quiet and peaceful meander where boaters have direct access. The menu is enticing, chicken in yellow wine, flambéed veal kidneys or fish, and supplemented with fried food or freshly arrived shellfish. The decor is graphic and bright, redesigned to take advantage of the large bays and the view, resolutely blending modern furniture and natural elements. The young kitchen team who tackles the challenge of being close to perfection highlights local products: on the menu that day, the frogs and crayfish from ponds and rivers of the neighbouring villages, freshly delivered by a faithful producer. There is also the fried common bleaks caught in the Saône by one of the last passionate youngsters. It is therefore a homemade, fresh and refined cuisine that changes with the seasons and arrivals, that you will enjoy in a bucolic setting.